These tasty shrimp chimichangas are crispy on the outside and packed with seasoned shrimp inside. Served with creamy toppings, they are sure to satisfy your cravings!
I love how the crunchy wrap gives way to the delicious shrimp filling. Perfect for a fun dinner or impressing friends. Just don’t forget the guacamole on top! 🥑
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this recipe, but frozen shrimp works well too. Just make sure to thaw and dry them before cooking. You could also substitute shrimp with cooked chicken or black beans for a vegetarian option.
Refried Beans: Canned refried beans save time, but homemade are always tastier! If you’re vegetarian, check labels for meat-free options. Alternatively, you can use mashed black beans or lentils.
Cilantro: I love adding fresh cilantro for color and flavor, but if you’re not a fan, you can skip it. Parsley can also be a nice substitute in terms of freshness.
Cheese: Cheddar and Mexican blend are great choices, but you can experiment with Monterey Jack or even a sprinkle of queso fresco for a different flair. Just be mindful of how melty the cheese gets when frying.
How Do You Fry Chimichangas Without Them Falling Apart?
Frying chimichangas can be tricky, but with a few tips, you can achieve perfectly golden, crispy results! Start by making sure the tortillas are properly secured. Here’s how:
- Use enough filling but don’t overstuff. A good amount is about 1/3 cup of filling.
- Seal the chimichanga tight by folding over the sides and rolling it securely from the bottom. Use a little water on the edges to help seal if necessary.
- Heat the oil thoroughly before adding chimichangas. This helps to form a crispy outer layer quickly and prevents them from absorbing too much oil.
- Don’t overcrowd the pan! Fry them in batches if needed to ensure even cooking.
With some patience and practice, you’ll get that perfect chimichanga every time!
How to Make Shrimp Chimichangas
Ingredients You’ll Need:
For the Filling:
- 1 lb shrimp, peeled and deveined
- 1 cup refried beans (canned or homemade)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup onion, diced
- 1 jalapeño, diced (optional, for spice)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For Assembly:
- 4 large flour tortillas
- Oil for frying
For Topping:
- 1 cup sour cream
- 1/2 cup green onions, chopped
- 1/4 cup cilantro, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 15-20 minutes for cooking, making it perfect for a quick dinner or gathering. Just a bit of chopping, cooking, and frying, and you’ll have a tasty dish ready to serve!
Step-by-Step Instructions:
1. Preparing the Shrimp:
Start by heating a bit of oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent, which will take about 3-4 minutes. Then, throw in the shrimp and cook until they turn pink—this should take around 2-3 minutes. Season this mixture with garlic powder, cumin, chili powder, salt, and pepper to taste. Once everything is cooked, remove the skillet from the heat and let the shrimp mixture cool just a little.
2. Assembling the Chimichangas:
Now, take a large flour tortilla and lay it flat on your counter. Spread a portion of the refried beans right down the center of the tortilla. Next, add a layer of the shrimp mixture followed by a sprinkle of shredded cheese on top. Carefully fold the sides of the tortilla over the filling, just like you would if you were making a burrito. Then roll it from the bottom up to enclose the filling—make sure the ends are secure. Repeat this process for the remaining tortillas.
3. Frying the Chimichangas:
Heat enough oil in a deep skillet or frying pan over medium-high heat to cover the bottom. Once the oil is hot, gently place one or two chimichangas seam-side down into the oil. Fry them until they become golden brown and crispy, which should take about 3-4 minutes on each side. Once they are cooked, take them out and let them drain on some paper towels to remove excess oil.
4. Serving:
When your chimichangas are ready, place them on a serving plate. Top each chimichanga with a generous dollop of sour cream and sprinkle with chopped green onions and cilantro for that fresh touch. Enjoy your delicious shrimp chimichangas with your favorite sides, like Spanish rice or more refried beans!
5. Enjoy your Shrimp Chimichangas!
Dig in and savor the flavors of your homemade shrimp chimichangas. Perfect for a meal with family or friends!
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute shrimp with chicken, beef, or even beans for a vegetarian option. Just be sure to adjust cooking times: chicken and beef will need to be cooked until fully done, while beans can just be heated through.
What’s the Best Way to Store Leftover Chimichangas?
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through for a crispy texture.
Can I Make These Chimichangas Ahead of Time?
Yes, you can assemble the chimichangas ahead of time! Just wrap them tightly in plastic wrap and refrigerate for up to 24 hours before frying. This helps the flavors meld together beautifully.
How to Make Chimichangas Spicier?
If you’d like more heat, consider adding extra jalapeños or using a spicier cheese like pepper jack. You can also serve with a spicy salsa or hot sauce on the side for an extra kick!
